5 MCQ Questions

5 MCQS

1) What is the main raising agent in a pancake batter?

(a) baking powder
(b) yeast
(c) Steam and Air

2) What are one of the functions of eggs in the pancake batter?

(a) eggs are used to produce pancakes with a fine texture
(b) eggs give colour and flavour to the batter
(c) eggs ensures the pancakes are cooked throroughly

3) What happens when maillard browning takes place

(a) the batter becomes soft, light and airy
(b) pancakes give a pleasant flavour, colour and aroma
(c) milk and wheat coagulates while cooking

4) What is the function of milk in the pancake batter

(A) milk contributes to the pancake by adding colour
(b) milk is needed to aerate pancakes
(c) milk makes the pancakes tender

5) What chemical reactions takes place while cooking the pancakes?

(a) coagulation
(b) enzymatic browning
(c) caramelisation